Prep Time: 20 mins | Cook Time: 35 mins | Total Time: 55 mins | Servings: 4
My husband loves meatballs, and he enjoys this dish so much that it quickly become one of our fave rotations. Incredibly easy to throw together and fast to make, this super comforting meal surely will be your family’s new go-to. Browned meatballs smothered in rich and creamy gravy and serve over egg noodles or mashed potatoes.
Ingredients
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Meatballs:
1 lb Ground Beef (make sure to not use too lean beef as we want some fat for flavour)
1 tsp Salt
½ tsp Garlic Powder
½ tsp Onion Powder
¼ tsp Black Pepper
1 Egg slightly beaten
¼ c. Bread Crumbs plain
Canola Oil for frying – enough to cover the bottom of a large, deep skillet with ¼ – ½” of oil (about 1½ x.)
Gravy:
3 tbsp Butter
3 tbsp Flour
2 c. Beef Broth
½ c. Half & Half
How to make Meatballs and Gravy
Meatballs:
Step 1: In a large bowl, place the ground beef, salt, garlic powder, onion powder, black pepper, egg, and bread crumbs. Using your hands, mix the ground beef until combined with the rest of the ingredients. Into rounds, shape the ground beef, just a bit smaller than a golf ball.
Step 2: In a large, deep skillet, add enough oil to cover the bottom approximately ¼ – ½ inch (about 1½ cups). Heat over medium-high. Once hot, very carefully add the meatballs to the oil and fry for about 5 to 6 minutes, turning a few times to brown on all sides.
Step 3: When done, remove from the heat and transfer the meatballs to a plate or pan. Loosely tent the meatballs with a piece of aluminium foil and/or place the plate in the microwave or oven to keep them warm.
Gravy:
Step 4: Drain the oil but do not wash or wipe the skillet, leaving any bits on the bottom. Return the skillet to the stove over medium heat. Add and melt the butter. Add the flour once the butter has melted and foamy and cook for about 2 minutes, stirring constantly.
Step 5: Gradually stir in the beef broth and bring to a simmer.
Step 6: To the gravy, add the meatballs, then adjust the heat to medium-low. Put the lid on and cook the meatballs for approximately 15 minutes, stirring often.
Step 7: After 15 minutes, add the half-and-half. Stir well, then adjust the heat to low. Cover the skillet again and cook further, so the flavors combine. This takes another 3 to 5 minutes. Season according to taste.
Step 8: When done, serve the meatballs and gravy over egg noodles, mashed potatoes, or simply enjoy them as is.
Notes:
Using your hands ensures to get everything combined.
Make sure not to overwork the meat. Mix until just combined with the remaining ingredients. When rolling the meatballs, work until just formed.
So the meatballs don’t stick and tear, use only a nonstick skillet.
Allow the sauce to simmer for a couple of minutes if the gravy ends up to thin without the lid until you reached your desired consistency.
Or add extra beef broth a little at a time if the gravy turned out too thick, stirring continuously until you reached your desired consistency and heated through.
Nutrition Facts:
Calories: 513kcal | Carbohydrates: 11g | Protein: 28g | Fat: 40g | Saturated Fat: 18g | Cholesterol: 178mg | Sodium: 1254mg | Potassium: 480mg | Fiber: 1g | Sugar: 1g | Vitamin A: 759IU | Calcium: 61mg | Iron: 4mg
Ingredients
- Meatballs:
- 1 lb Ground Beef (make sure to not use too lean beef as we want some fat for flavour)
- 1 tsp Salt
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- ¼ tsp Black Pepper
- 1 Egg slightly beaten
- ¼ c. Bread Crumbs plain
- Canola Oil for frying – enough to cover the bottom of a large, deep skillet with ¼ – ½” of oil (about 1½ x.)
- Gravy:
- 3 tbsp Butter
- 3 tbsp Flour
- 2 c. Beef Broth
- ½ c. Half & Half
Instructions
Meatballs:
Step 1: In a large bowl, place the ground beef, salt, garlic powder, onion powder, black pepper, egg, and bread crumbs. Using your hands, mix the ground beef until combined with the rest of the ingredients. Into rounds, shape the ground beef, just a bit smaller than a golf ball.
Step 2: In a large, deep skillet, add enough oil to cover the bottom approximately ¼ – ½ inch (about 1½ cups). Heat over medium-high. Once hot, very carefully add the meatballs to the oil and fry for about 5 to 6 minutes, turning a few times to brown on all sides.
Step 3: When done, remove from the heat and transfer the meatballs to a plate or pan. Loosely tent the meatballs with a piece of aluminium foil and/or place the plate in the microwave or oven to keep them warm.
Gravy:
Step 4: Drain the oil but do not wash or wipe the skillet, leaving any bits on the bottom. Return the skillet to the stove over medium heat. Add and melt the butter. Add the flour once the butter has melted and foamy and cook for about 2 minutes, stirring constantly.
Step 5: Gradually stir in the beef broth and bring to a simmer.
Step 6: To the gravy, add the meatballs, then adjust the heat to medium-low. Put the lid on and cook the meatballs for approximately 15 minutes, stirring often.
Step 7: After 15 minutes, add the half-and-half. Stir well, then adjust the heat to low. Cover the skillet again and cook further, so the flavours combine. This takes another 3 to 5 minutes. Season according to taste.
Step 8: When done, serve the meatballs and gravy over egg noodles, mashed potatoes, or simply enjoy them as is.
Notes
Using your hands ensures to get everything combined. Make sure not to overwork the meat. Mix until just combined with the remaining ingredients. When rolling the meatballs, work until just formed. So the meatballs don’t stick and tear, use only a nonstick skillet. Allow the sauce to simmer for a couple of minutes if the gravy ends up to thin without the lid until you reached your desired consistency. Or add extra beef broth a little at a time if the gravy turned out too thick, stirring continuously until you reached your desired consistency and heated through.
